Gingerbread Waffles

A plate with a large gingerbread waffle with powdered sugar dusted on top.

These crispy Gingerbread Waffles have the perfect balance of sweetness and spice. Ready in under 20 minutes, they are a great easy recipe for holiday brunch!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings to 5 Belgian waffles

Calories 692kcal

Author John Kanell

Equipment

Waffle iron
Mixing Bowls

Ingredients

2½ cups all-purpose flour (300g)
2 teaspoons baking powder
¼ teaspoon baking soda
1¼ teaspoons salt
2½ teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ cups whole milk room temperature (360ml)
½ cup unsalted butter melted (113g)
⅓ cup unsulphured molasses (80ml)
2 large eggs room temperature
2 tablespoons packed dark brown sugar

Instructions

Preheat a waffle iron.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk together the milk, melted butter, molasses, eggs, and brown sugar until well combined. Stir the wet mixture into the dry mixture until just combined.
Grease the hot waffle iron with more melted butter or cooking spray. Drop about ½ cup of batter into the center of the waffle iron. (The amount will depend on the size waffle maker you are using, so adjust accordingly.)
Cook until the waffle is golden brown and crispy, 3 to 5 minutes or according to your waffle maker instructions. Place on a wire rack to keep the waffles crispy. (You can store them in a warm, 250°F, degree oven to keep warm while cooking the other waffles if you’d like.) Serve hot with butter and maple syrup.

Notes

Double the batter. This recipe makes about 3½ cups of batter, or about 5 large waffles in a Belgian waffle maker. If you’re feeding a larger group (or some extra hungry bellies), simply double the recipe! You can also freeze the cooked waffles for an easy meal to heat up later, so err on the side of too many, and you’ll make a future delicious breakfast even easier!
Use a Belgian waffle maker. There’s something satisfying about perfectly round waffles, so I prefer to use a Belgian waffle maker. But this recipe works just as well with a square waffle maker or regular waffle iron! If you use a different kind of waffle iron, keep in mind that your waffle maker may need more or less batter per waffle.
Preheat the waffle iron. A hot iron is key to making these waffles crispy. Make sure it is at prime temperature before you add the batter. I also recommend using the darker setting if you have that capability!
Adjust the batter to fit your waffle iron. The amount of batter needed will depend on the size of the waffle maker you are using, so adjust accordingly. This means the number of waffles this recipe yields can vary. Larger waffle makers may take up to ⅔ cup of batter, and smaller waffle makers may use as little as ⅓ cup.
Serve them crispy. These waffles have the best texture when enjoyed right after making them; they tend to soften as they cool. If you want to serve them all at once, keep the waffles warm in the oven until serving. Preheat the oven to 250°F and place the waffles directly on the oven rack for up to 30 minutes or until you’re ready to enjoy! They should stay crisp in the warm oven.

Nutrition